Weeknight wonder: Caribbean Pork Stir Fry

A couple of weeks ago we had 3 days of rain straight.  Boy did we ever need it!

I don't think I heard one person complain about the rain because of the dire need of water to ease the drought. Rain is a precious thing in Southern California.  All hail to the rain!

But with rain comes cold weather, dark evenings, and the need for comforting food. All on a weeknight.

My version of a Caribbean Pork Stir Fry will satisfy your comfort food craving along with being a quick weeknight dinner that you can make in 30 minutes or less. Guaranteed!

I had a few pork chops on hand so was ready to go when our hunger started to hit. It was raining outside and we were ready to eat and watch a movie.

This dish takes the flavors of the Caribbean, specifically Jamaica, and throws them together in a stir fry.  You get spicy jerk flavored pork along with the depth of bell peppers and onions, and throw in some plum sauce for a little sweetness.  That hot and sweet thing is totally going on here and tastes amazing! 

Lots of compliments were flying, which is always nice to hear. Now you don't need rain or snow to crave comfort food.  This is good anytime!  Make it tonight and see them rave about your cooking.  
Enjoy!




Caribbean Pork Stir Fry

serves 4

3 Tablespoons canola oil, divided

4 1" thick boneless pork loin chops

2 tsp Jamaican Jerk seasoning

1/2 onion, sliced

1 red bell pepper, seeded and sliced thin  

1 orange bell pepper, seeded and sliced thin  

1 yellow bell pepper, seeded and sliced thin 

1/4 peanuts 

1/2 cup plum sauce

hot cooked rice

Remove all fat from the pork chops and slice into long thin strips.  

Heat 2 Tablespoons of canola oil in a large skillet or wok over medium heat.  Add chicken and make sure they are in a single layer.  Sprinkle with jerk seasoning.  Stir meat, cooking until done about 5 minutes.  Remove to a plate.

Add the additional 1 Tablespoon of oil to the skillet and add the sliced onions and bell peppers.  Stir and allow to cook about 5 minutes until vegetables are slightly tender.  Add peanuts and stir to roast, about 1 minute.  Return the pork and any accumulated juices to the skillet.  Add the plum sauce and stir to coat all the ingredients.

Serve over hot rice.  Enjoy!

Sicilian Spaghetti Sauce

It's officially fall and today is a nice balmy day at 64 degrees so far.  I do love the cool mornings, but I'm sure that this won't last for long as we've had one hot summer...and it's not over yet.

As I'm sitting here watching Rick Steves' ITALY Cities of Dreams shows I'm taken back to my trip to Italy with my mom and the wonderful memories we made.  One of my best vacations ever!  Of course the food was outstanding.  I can remember every dish we ate all those years ago.  Now that's an impression, and that's some good food.

So I'm getting a hankering for some comfort food.  So let's make some pasta.  Fall is the perfect time for comfort food.

You may recall that a neighbor of mine is from Sicily.  She's passed on now but I treasure the time I got to spend with her hearing her stories of traveling to America at the age of 14 on a boat, landing in New Orleans!  What an adventurous woman.  And her food?  to die for.

Today's recipe is a meaty pasta sauce and is a variation of her Sicilian Spaghetti Sauce. Oh! this is soooo good.  The recipe makes quite a bit of sauce, but not to fret, this freezes wonderfully.  I've placed my extra sauce in a airtight container and it will keep in the freezer for several months to take out and have again on a cold fall night.  Perfect double duty!  It also takes a while to make this sauce so make sure to do this on a weekend.

While I've never been to Sicily it's certainly on my bucket list. Thank you Nettie (my 4th grandmother!) for all your stories and your inspiration. Nettie's tomato marinara, Sicilian Sauce is wonderful if you don't like meat in your sauce.

Manga! Manga!

Sicilian Spaghetti Sauce

adapted from my Sicilian neighbor Nettie

serves 6

1/2 lb. sweet or hot Italian sausage, ground or casings removed
1/2 lb. 10% lean ground sirloin

1 medium yellow onion, diced

2 garlic cloves, minced

2 15oz cans of good quality tomato sauce

1 6oz can of tomato paste

3 cups water

1 t salt

2 t dried parsley

1 t dried basil

1/2 t dried thyme

1/2 t red pepper flakes

Cooked spaghetti

Grated Parmesan cheese (optional)

Cook sausage and ground sirloin in a large skillet over medium heat about 6 min.  Stir meat as it cooks until it crumbles.  Add onion and garlic to the meat and continue to cook and stir another 4 minutes or until onion is soft and meat is no longer pink.  Drain if necessary.  Set aside.

In a large soup pot or Dutch oven, add tomato sauce, paste, and water.  Stir to combine.  Add your spices, salt, parsley, basil, thyme, and red pepper flakes.  Stir to combine.  Add your meat and onion mixture. Cook on medium low for about 40-50 minutes or until sauce thickens slightly.  Serve over hot spaghetti and top with grate Parmesan cheese if desired.

Man Food! Grilling At It's Best!

Cooking for a man is serious business! 

They want hearty, hot, and delicious food.  To me, some food just screams "man food".  Especially if it's grilled.
Most men love to do the grilling, but what's sexier than his woman grilling for him?

Here's a gathering of my favorite "man food" dishes.  There's something for everyone, with most types of meat covered and even a pizza.  These recipes are the way to win any man's heart!

Enjoy!

(starting in the upper left and going clockwise)

Pineapple Grilled Pork Tenderloin

Grilled Chicken Cordon Bleu

Grilled Turkey with a Balsamic BBQ Sauce

Cowboy Salad

Grilled Pita Pizza

Grilled Flank Steak in an Adobo Tomato Sauce

An Elegant Father's Day Dinner: Fig and Ginger Glazed Pork Tenderloin

Father's Day is around the corner!

What a wonderful way to celebrate all the fathers in your life by treating them to an elegant dinner with family and friends.

Often we always do the grill thing for Father's Day because it's manly, and an elegant brunch for Mother's Day. But why not switch it up some and do a wonderful elegant lunch or dinner for father.  I think this is a wonderful switch up to the typical celebration.

Since the temperature is rising outside you need something to cook that is easy, quick, and has little fuss. Pork tenderloin is perfect for that. You just sear it in a skillet and pop it in the oven to finish cooking.  Adding a glaze lends tremendous flavor that everyone will find delicious! You can't get much easier then roasting in the oven which practically does everything by itself!

I chose to do a glaze that is a little lighter in flavor, reminiscent of springtime. The fig and ginger flavors compliment each other perfectly and complement the pork as well. This is a great dish anytime of the year and just perfect for a celebration. Pair it with my Ginger Glazed Roasted Carrots & Green Beans as a side dish.  Add a tossed salad, and some beautiful white wine and you have an easy dinner fit for a king!

Enjoy!

Fig and Ginger Glazed Pork Tenderloin

serves 4

2 (1 lb.) pork tenderloins, trimmed
1 tablespoon olive oil
Salt & Pepper
For the Glaze:
1/2 c Fig preserves
2 tablespoons minced ginger or ginger paste
Splash of white wine

Preheat an oven to 350°F.

Brush the pork tenderloins with the olive oil and season with salt & pepper coating all sides. On the stove in a hot skillet (over medium-high heat) sear the tenderloins on all sides until brown, about 5 minutes. Place tenderloins on a baking rack and place in the oven. Cook for about 20 minutes until done.

Meanwhile in a small sauce pan add preserves, ginger and wine. Stir to combine. Cook over medium low heat until the sauce has loosened up and is slightly bubbly. Reserve some about (2-3 T) for drizzling over the cooked tenderloins.

During the last 5 minutes of cooking the tenderloin, brush with the glaze. Transfer to a cutting board, cover loosely with foil, and let rest for 2 to 3 minutes before slicing. Cut the pork crosswise into slices 1/4 inch thick. Serve topped with remaining glaze.

Grilled Pork Chops with Ancho-Avocado Orzo

Sometimes it's nice to just chill at home, watch a little F1 on TV and have a nice meal.

This is exactly what we did this past weekend.  Taking some downtime, some time to really re-connect by doing everyday things and being together.  Sometimes it's best to just be and to enjoy each other's company without going out.  To work together to make a nice dinner, talk, watch a little TV, do the dishes together...you know what I mean?

It's soothing to just enjoy your loved ones company.  We like to curl up on the coach before dinner and grab the tablet and share favorite songs on You Tube, radio stations on Pandora, or watch a show on Netflix.  Then it's off to the store together to gather some ingredients for a special meal (but quick) that I've had my eye on.  Even going to the store together builds the connection as you discuss favorite ingredients for a salad, or show each other something new that the found.

Back home it's in the kitchen to prep for Frilled Pork Chops with Ancho-Avocado Orzo.  Oh Yum!  This recipe is all about the side dish...yes, the side dish.  The pork chops are just simple grilled chops.  Use your favorite cut.  The side dish is pasta (orzo) mixed with a lot of southwestern veggies to cut the carb count.  Top it with a heavenly sauce made from roasted chiles, ancho chili powder, and avocado and you have one heck of a tasty dish!

Note:  to make this go a little quicker it is good to cook about 1 cup of dry orzo.  You will need 2 cups cooked in this dish and any leftover cooked pasta can be made into another salad, or used in soup.

MGG was on cloud nine eating this dish. (love that!)  He helped with the making of the sauce and cooking the chops. A little kitchen banter and lots of laughter made this dish all the more special.  The flavor profile is outstanding.  Not too hot, but it has great zip in the sauce.  Dial down on the ancho chile powder if you don't care for the heat.  

Served with a salad and some hot rolls, this was a winner! Enjoy!

Grilled Pork Chops with Ancho-Avocado Orzo
adapted from Diabetic Living Magazine
Serves 4

2 fresh anaheim chile peppers
4 bone-in pork loin chops, thin cut
3/4 teaspoon salt
1/4 teaspoon black pepper
1 avocado, halved, seeded, and peeled
1/2 cup 2% milk
2 tablespoons lemon juice
1/2 teaspoon ground ancho chile pepper
2 cups cooked orzo pasta
1 can reduced-sodium black beans, drained and rinsed
1/2 cup cherry tomatoes, halved
1/3 cup frozen whole kernel corn, thawed
2 tablespoons chopped cilantro

Preheat broiler. Halve chile peppers. Removing the seeds and ribs. Place chile pepper halves, cut sides down, on foil-lined baking sheet. Broil about 7-8 minutes or until peppers are charred. Wrap in the foil and let stand about 15 minutes. Gently remove skins and peel off and discard. Coarsely chop peppers and set aside.

Trim fat from pork chops. Sprinkle 1/4 teaspoon of the salt and the black pepper. Heat grill pan over medium heat. Cook pork chops on hot grill pan 6 to 8 minutes or until no longer pink , turning once. Let stand 3 minutes before serving.

Meanwhile, in a blender combine chile peppers, avocado, milk, lemon juice, ground ancho chile pepper, and the remaining 1/2 teaspoon salt. Cover and blend until smooth.

In a large bowl combine orzo, black beans, cherry tomatoes, and corn. Pour avocado mixture over ingredients and toss until well combines. Sprinkle with cilantro.

Serve pork chops over orzo mixture.

Asparagus Tabbouleh with Prosciutto

It's almost time to celebrate another holiday...Labor Day!

I wanted to bring you a couple of easy salad dishes to make for the holiday, or before summer ends.  Several days ago I brought you my Artichoke and White Bean Salad which is so yummy!  Today I want to bring in some Mediterranean flavors with a variation on the well known tabbouleh salad.

I was perusing one of my favorite cookbooks (Cuisine at Home Fast & Fabulous Mediterranean Menus) for a new salad.  Cuisine at Home has a wonderful knack for taking the familiar and putting a new twist on it.  Well, I found it.  This earthy tabbouleh is made with roasted asparagus and has crispy prosciutto and feta mixed in to the traditional ingredients.  Made from bulgur wheat this salad is light and fresh.  The lemon, parsley and mint give you the freshness but the added ingredients that make this unique and take this over the top!

Try something new this weekend and let me know what you think.

Enjoy!


Asparagus Tabbouleh with Prosciutto

makes 8 cups - serves 6

1 c dry wheat bulgur
3 oz prosciutto, diced
2 t olive oil
4 T olive oil, divided
1 t minced garlic
1 bunch asparagus, trimmed
salt & pepper
1 c chopped fresh parsley
3/4 c chopped fresh mint
1/2 c chopped fresh chives
1/2 c crumbled feta cheese
Zest of 1 lemon
1/2 c chopped pistachios
2 T fresh lemon juice
2 t Dijon mustard

Preheat oven to 450 degrees.  Cook bulgur in a pot of salted water according to package directions, drain and rinse.

Cook prosciutto in 2 tsp. oil in a nonstick skillet until crisp, transfer to a paper-towled lined plate.

Combine 2 Tbsp of oil and garlic in a small bowl.  Place asparagus on a baking sheet, drizzle with oil mixture, and season with salt and pepper.  Roast asparagus in oven, until tender, 8 minutes; transfer to a rack to cool, then chop into 3 to 4 inch pieces.

Combine parsley, mint, chives, feta, zest, bulgur, prosciutto, and asparagus in a large bowl.  

Whisk together lemon juice and Dijon until emulsified.  Whisk in remaining 2 Tbsp oil, then drizzle over tabbouleh; toss to combine.  Garnish servings with pistachios.


Source:  Cuisine at Home Fast & Fabulous Mediterranean Menus

World Grilling: Moorish Pork Kabobs

I just took another cooking class and boy was it fun!

The class held at Williams-Sonoma was a hands on class on World Grilling.  We made three different kabobs from various countries.  First off was a Greek kabob, then we made a North African kabob, and then the hit of the night (for me at least!) were the Moorish Pork Kabobs (Pinchos Morunos).

Now the Moors were Muslims and did not eat pork, so Christian Spain took the Arab seasonings traditionally used on lamb kabobs and applied them to their beloved meat, pork.  You could use the marinade on chicken just as easily and the results would be outstanding.

I just loved the savory flavors of the cumin, turmeric, oregano, and the kick of cayenne.  This is an excellent marinade!  It may be a little hot for the little ones, so leave out the cayenne pepper if feeding the kids.  

This is a definite winner, loved by all that tasted it!  So next time you grill try some flavors from around the globe.

Moorish Pork Kabobs

Ingredients:

• 1/2 cup olive oil
• 3 Tbs. ground cumin
• 2 Tbs. ground coriander
• 1 Tbs. sweet paprika
• 1 1/2 tsp. cayenne pepper
• 1 tsp. ground turmeric
• 1 tsp. dried oregano
• 1 tsp. salt, plus more, to taste
• 1/2 tsp. freshly ground black pepper
• 2 lb. pork shoulder, cut into 1-inch cubes
• 2 Tbs. minced garlic
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup fresh lemon juice
• Lemon wedges for garnish 

Directions:

In a small fry pan, combine the olive oil, cumin, coriander, paprika, cayenne pepper, turmeric, oregano, the 1 tsp. salt and the black pepper. Place over low heat until warmed through and fragrant, about 3 minutes. Remove from the heat and let cool to room temperature.

Place the pork pieces in a bowl and rub with the spice mixture. Add the garlic, parsley and lemon juice and toss well. Cover and refrigerate overnight.

Preheat a cast-iron grill pan over medium-high heat, or prepare a hot fire in a grill.

Thread the meat onto skewers and season with salt. Place on the grill pan or a grill rack and grill, turning once, until just cooked through, about 4 minutes per side. Transfer to a platter and serve with lemon wedges.

 

Serves 8.

 

Adapted from Williams-Sonoma Savoring Series, Savoring Spain & Portugal, by Joyce Goldstein (Time-Life Books, 2000).

Pigs in a Blanket

As a throwback for breakfast or brunch who doesn't love sausage wrapped in a pancake?

These are not your little hot dog wienies wrapped in a cresent dough...no sir!  These are good old fashioned pancakes with a breakfast link sausage inside.  Like the kind you used to get at a road side diner when you were traveling with your family.

Hard to resist these little babies for breakfast, and the kids love 'em!  I woke up this weekend and had a hankerin' for some so I decided to whip them up.  It's really simple to so.  These would be the perfect slumber party breakfast, summer brunch, or weekend family breakfast!

You should note that you need to have the sausage links cooked first before you start the pancakes.  You want a fluffy tender pancake that will easily roll around the sausage.  Make sure to roll them up while they are still fresh and hot so they mold around the link.

Hope you enjoy some comfort food this weekend!



Pigs in a Blanket

1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 eggs, lightly beaten
1 c plus 2 T buttermilk
2 T cup vegetable oil
8-9 pork sausage links, cooked


In a large bowl, combine the flour, baking soda, baking powder and salt. Combine eggs, buttermilk and oil; blend into dry ingredients.

Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until the second side is golden brown. Roll each pancake around a sausage link.  Serve topped with your favorite syrup.

Spring Brunch: Ginger and Herb Roasted Pork Loin

 Next up in my Spring Brunch series....the Main Course

Time to lighten things up and that is just what I did by picking a pork loin roast to make as the main course.  What a wonderful cut of meat.  It servers a ton of people.  It is so versatile that it can take on so many different flavors and produce a completely different dish every time. Asian, Italian, fall flavors?  You can do it all.

It's a lean cut of meat.  It's good for you.  Plus it comes out very moist.  What's better than that?

I chose a combination of herbs and ginger preserves.  I wanted something light for spring, slightly spice and slightly sweet, with a touch of "herby-ness".  This combination is so delicate that is end result is juicy and tasty.  

Again, this is a dish that is easy to make.  Pop it in the oven with all the ingredients on it and wait....

This would be perfect for Mother's Day.  Treat the whole family!

Ginger and Herb Roasted Pork Loin

Serves 8

1 (2-pound) boneless pork loin roast, trimmed

1 teaspoon freshly ground black pepper

1/4 cup chopped fresh thyme sprigs

1/4 cup chopped fresh marjoram

1/2 cup ginger preserves  

Pat pork dry with a paper towel.  Sprinkle pork with pepper.  Place pork on the rack of a roasting pan. Combine thyme and marjoram in a small bowl.  Spread ginger preserves over the top and sides of pork.  Pat herbs all over pork combining with preserves, covering tops and sides well.  Place rack with pork in pan. Bake at 425° for 25 minutes. Reduce heat to 325° (do not remove pork from oven); bake 30 minutes. Place pork on a platter; let stand 15 minutes before cutting into 1/2-inch slices.

 

Thyme Pork Chops with Quick Cooked Apples

I'm on a quick meal kick!

I've been rushing home to make a quick dinner so I can go outside and play!  The weather outside is gorgeous right now.  Spring has sprung in Southern California and the evenings are cool and nice.  So what better way to enjoy the extra daylight hours that by going outside and walking.  

I usually take a nice long walk in the park and watch the kids play soccer, dogs chasing balls, and I've even seen some guys practicing fly fishing!  So a quick meal is in order so I can get outside, take in the fresh air, exercise, and discover new sites.

I was inspired to make this meal that I saw in a Clean Eating magazine.  They actually were plugging this dish as a breakfast (southern comfort food) dish, but I spotted pork chops and immediately thought dinner.  Apples and pork go well together, and this version of a semi-steamed apple is just perfect along side some pork chops spiced up with thyme.  Thyme being one of my favorite herbs, I use it quite often.  Fresh thyme is readily available from the store however, in this dish dried thyme works just great. 

The magazine used bone in chops, but use what you have. I used some nice thick boneless pork loin chops, they turned out juicy and tender. For the apples it's best to use a soft apples since it cooks and softens in a short cooking time. Red Delicious apples are a good choice.

This dish can be made in 20 minutes. Love that! More time for me and the great outdoors. It's healthy, tasty, and easy to make. You only need a few ingredient and it satisfies your tummy and your senses. Warm cinnamon anyone? Yum!

Hope you give this a try.  Come back and let me know what you think.

Thyme Pork Chops with Quick Cooked Apples

Adapted from Clean Eating

Serves: 4

Time: 20 minutes

PORK

1/2 t dried thyme

1/2 t onion powder

1/4 t salt

1/4 t black pepper

1 t canola oil

4 boneless pork loin chops

APPLES

2 tsp ground cinnamon

4 tsp raisins, cut in half

2 small Red Delicious apples halved, cored and skin pierced several times

1/4 c chopped unsalted pecan pieces

2 t honey

1/2 t vanilla

In a small bowl, combine thyme, onion powder, salt and pepper.   Heat the oil in a large nonstick skillet on medium-high. Season both sides of pork chops with spice mixture and cook in skillet for 4 to 5 minutes per side or until barely pink in center.

Meanwhile, prepare apples: In a small bowl, whisk together 4 tablespoons water and cinnamon and pour into a medium nonstick skillet. Sprinkle raisins evenly over top, then place apples, cut-sides-down, in skillet. Bring to a boil over medium-high heat and immediately reduce heat, cover and simmer for 4 minutes or until apples are just tender when pierced with a fork.

Remove only apples from skillet and place, cut-sides-up, on a serving platter. Stir pecans, honey, and vanilla into skillet and spoon mixture over top of each apple half, dividing evenly. Serve with pork chops.